Last week we enjoyed picking raspberries at the orchard. The red raspberries were AMAZING! They were so plentiful and sweet. We’ve enjoyed eating them plain, putting raspberries and honey in our yogurt and eating them on cereal.
I recently made an amazing chocolate mousse pie with red raspberries and white chocolate shavings on top, which would be awesome with the in-season raspberries from Weaver’s Orchard. I used a store-bought graham cracker crust, but made the chocolate mousse (pudding) from scratch. You could make the graham cracker crust from scratch if you prefer!
This is the perfect time of year to make this recipe because you could top it with fresh fruit from Weaver’s Orchard. Homegrown raspberries, strawberries or freshly-picked cherries would be delicious with this recipe!
Right now we’re in prime picking season for strawberries, sweet cherries and red raspberries. Picking fruit is a great thing to do with the family on a Saturday in June! Looking for fun ways to bond with your family? Swing by Weaver’s Orchard Monday through Saturday! Check our pick-your-own page for daily updates on our crops.
Then, after picking fruit, be sure to try this recipe for an excellent summer dessert!
Raspberry Chocolate Mousse Dessert
- Prep Time: 5-24 hrs
- Cook Time: 15 min
- Total Time: 24 hours
- Yield: 8 serings 1x
- Category: dessert
- Cuisine: American
Ingredients
Crust:
1 recipe graham cracker crust or 1 store-bought graham cracker crust
Pudding Filling:
- 2 tablespoons cold water
- 1 teaspoon unflavored gelatin
- 2 cups whole milk, divided
- 2/3 cup sugar
- 3 tablespoons corn starch
- 2 large egg yolks
- 6 ounces dark or semi-sweet chocolate, coarsely chopped
Whipped Topping
- 1 cup whipping cream
- 1/4 cup powdered sugar
- 1 teaspoon vanilla
Plus red raspberries (or other fruit) and white chocolate shavings
Instructions
Follow a recipe for a graham cracker crust or use a store-bought graham cracker crust.
For the pudding, add the water and gelatin together in a medium saucepan. Let it dissolve and thicken for one minute. Turn the stove on to medium low heat and whisk in 1 1/2 cups of the milk.
While the milk is heating up, combine sugar and cornstarch in a medium bowl, stirring well. In a small bowl, whisk the egg yolks and the remaining 1/2 cup of milk together. Add egg yolk mixture to sugar mixture, stirring well.
When the milk is hot and bubbles begin to form (but before it boils), very slowly pour about a 1/2 cup of the hot milk into the egg mixture, whisking constantly. Return the milk and egg mixture to the pan, whisking constantly. Bring to a boil while continuing to whisk constantly, then reduce heat and simmer until the pudding is thick, about 1 or 2 minutes.
When the pudding is thick and bubbling, remove from heat and stir in the chocolate. Once the chocolate is all dissolved, pour the mixture into the prepared pie crust. Immediately cover the pie with a sheet of plastic wrap, pressing the plastic directly onto the pudding to prevent a skin from forming.
Let the pie cool for 1 hour at room temperature, and then refrigerate 5 hours or overnight for best results.
Next, make the the whipped cream using a stand mixer or food processor. Pour in all ingredients and beat on high until cream is stiff and peaks form. Scoop the whipped topping onto the chilled pie. Garnish with white chocolate shavings and fresh red berries, strawberries or pitted dark sweet cherries. Serve immediately and enjoy!
Keywords: Chocolate mousse pie, chocolate pudding pie, raspberry chocolate pie, chocolate cheesecake